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Monday, October 20, 2014

Yummy Mummy Monday: Leftover Turkey Soup

I know you're probably sick of turkey right about now. Thanksgiving is over and now it's time to shrink those tummies back down just in time for Christmas. Right? Hehe, sure that's what we tell ourselves.

Even thought the thought of eating anything else containing the bird may not excite you right about now, if you're like me, you know how much you can make out of the leftovers from a big meal: sandwiches, potpie, soup... this probably sounds like your menu from the past week. ;)

My favourite thing to do after any roast (beef, ham, turkey, etc) is to boil up the bones and remaining scraps of meat and make a nice stock that is a great base for soup (see info below). I try and it make up into soup right away, but I also freeze the stock and pluck it from the freezer at a later date when I get the craving to make soup.

So for anyone trying to think about what to do with those turkey leftovers that made it through the week or are now nestled into your freezer, why not make some yummy soup to be enjoyed on cozy Fall & Winter evenings? (Plus it's a great way to use up extra veggies too!) There, doesn't that make you look forward to turkey again?

Yummy Mummy Recipe: Leftover Turkey Soup

Serves 4- 6

Ingredients:

1 large onion, chopped

2 leeks, sliced (whites only)

2 stalks celery, chopped

3 carrots, peeled & sliced

1L turkey or chicken stock* (store bought is totally fine)

Approx. 2 cups diced leftover turkey

1 bay leaf

1 tbsp poultry seasoning

Salt & pepper to taste (I love lots of pepper!)

Optional: Cook up some pasta to add when the soup is cooked. It's best to add it last or when you serve it so the noodles don't soak up all the liquid

Directions:

1. In a large pot, saute the onions and leeks on medium heat until cooked/ translucent (approx. 5 minutes), followed by celery & carrots.

3. Allow to boil for approx. 5 minutes, then reduce heat to low& simmer for 30- 45 minutes. Add salt & pepper to taste (add any other favourite seasonings as the soup simmers so the flavours combine).

4. Serve immediately, or allow to cool & freeze for later.

*To make your own stock, toss the remains of a roast (bones, scarps, drippings) into a large pot & add 1 litre of water with salt & pepper. For added flavour, add some diced onion, carrot, & celery to make a basic soup base. Bring to a boil, then reduce & simmer for 30- 45 minutes. Can be used right away, or refrigerated/ frozen for later use.